thank you, I will be trying this very soon and I will let you know.

This stuff is delicious TRAPPER'S BLEND, 70 G/2.5 OZ At the heart of this mix are the remarkable maple syrup grains. These grains are produced by a specific process of evaporatingmaple syrup at 123.3 C Maple syrup is to the Canadians, what the baguette is to the French and salted butter to the Bretons; a meal is not complete without it ! Its� popularity masks the fact that it is a product that is difficult to obtain. More than 40 liters of sap are required to produce 1 liter of syrup, and nearly 100 liters of sap for 1 kg of sugar! Ingredients: Sugar, garlic, onion, capsicum, salt, maple syrup, natural flavouring, vegetable oils, pepper, coriander An accidental creation A trapper from the great north in Canada, accidentally poured salt into his maple sugar pot; not wanting to waste his sugar, he continued using this mixture on his dried bison meat. Thus through this simple mishap was born this great Quebec classic. Suggestions for use Sprinkle it liberally over your new potatoes, salmon, queen scallops or pineapple roast pork. The Trapper's mix can also be used in the pepper grinder. Trapper�s salmon Grill the fi let of salmon on the barbecue and after cooking, sprinkle with the Trapper�s mix. Maple pork Coat the slices of roast pork in the Trapper�s mix, then pan fry. Serve this with warm pineapple. Maple, Marinate beef Mix 2 soupspoons of olive oil, 2 soupspoons of vinegar and 1 teaspoon of Trapper�s mix. Marinate the thinly sliced beef before cooking. MORE... > to see focus PDF RECIPES > > > > > Here is a link that might be useful: link

Louise, if they are a little dry, that suggests that they have lost too much moisture ( sorry, don't mean to offend by making it sound too obvious). While I used to think differently, from what I read I now understand that the main thing that effects the moisture in the meat is the temperature of the meat. If you steam meat or even boil it to an internal temp of 175, or put it a dry environment to the same internal temp - the moisture in the meat will be exactly the same ( would have been helpful to know that before I bought my combi steamer ) BTW - yes, the ribs cooked in the dry heat will be a little drier on the outside, but the inside of the meat will be just as moist as the one cooked in steam. The best way to retain moisture is to cook long and slow to break down the fat in the meat, and to try to avoid overcooking, and drying out, much of the meat. Another method is to use the closed cooking container - the moisture in the container allows the meat to transfer to the meat more efficiently. The worst method, of course, would be to put it uncovered in an oven at 500, by the time the middle of the rib meat came to a proper temp, the rest of the ribs would be a much higher temp, and be extremely dry. If you are a rib fanatic, you have a couple of choices, imho. Low and slow on a smoker ( or a gas grill, indirect heat, with smoking chips ), or low and slow in a gas oven, finish on the grill, or, if you are truly insane, smoke for 30 minutes on a smoker or gas grill with chips, then sous vide for 36 hours at 142 F, then finish for 5 to 10 min on a grill or in a broiler . I have adopted the sous vide method, yes it is a pain to do all the steps, but the direct time spent cooking while you are watching is pretty short ( just the time on the grill or broiler ) and the texture is unbelievably moist, and the timing works great for me, I smoke them, put them in a bag in the fridge, next morning put them in sous vide, and they are ready for dinner the following night. If you are looking for sauce recipes, or anything to do with cooking ribs, amazingribs.com is a great resource, even though they don't cover sous vide. Here is a link that might be useful: amazingribs

Had to work today, didn't bring my lunch like I normally do so I went the cafeteria in neighboring hospital to get a big salad: spring mix of greens, brocali, carrots, cherry tomatoes, cottage cheese, cantaloupe and grapes. I usually put sunflower seeds on it too but they were out today. Tonight I stopped by Dairy Queen and picked me up some quasadillas and onion rings. Alex got chicken strips, and Lauren had already eaten at her father's.